Pumpkin Soup

Unfortunately I did not take a picture of this delicious soup, the pumpkin was from my local organic farmer's market.  Pumpkin is in season and as the weather is changing here in Canada.  This pumpkin soup is a perfect soup for autumn.  Both my children ate this soup.

Pumpkin Soup

-750ml chicken or veggie broth

-3 cups of fresh pumpkin peeled and cubed or use an 15oz can of pumpkin 

-1 tablespoon red curry paste

-1 teaspoon chili powder

-1/2 teaspoon fresh ginger finely grated

-pinch of cumin

-pepper and salt to taste

If using fresh pumpkin

-in a large pot on medium heat combine the fresh pumpkin, peeled and cubed with the broth.  Allow to cook until pumpkin is soft, about 30 minutes.  Add the chili powder, ginger, curry paste and allow to simmer on low.  Simmer for 30 minutes to an hour, then purée/blend and serve.  I served with roasted pumpkin seeds on top of the soup.

If using canned pumpkin (plain pumpkin, not for pie)

-combine all ingredients in a pot on the stove, allow to simmer on medium low for about 40 minutes and serve.

Lentil Dip

Lentil Dip

-1 1/2 cups of red lentils rinsed
-1/2 cup brown rice or quinoa
-3 cups of broth (veggie, chicken or beef)
-1 large purple onion chopped
-2 cloves of garlic chopped
-3 teaspoons red curry paste
-1 teaspoon tamari (soya sauce)
-1 teaspoon curry powder
-1/2 teaspoon cumin
-1 teaspoon chili powder
-juice of 1 lime
-1 can coconut cream
-pepper to taste

In a sauce pan bring lentils, rice, broth, onion, garlic to a boil.  Reduce to a simmer and allow to cook for about 30-35 minutes.  If the mixture dries out add more broth.   Add the curry paste, tamari, curry powder, cumin, chili powder, lime and coconut cream.  Allow this mixture to simmer for another 20 minutes on low to allow the flavours to blend.  Use a hand blender or blender to create a smooth texture and serve with veggies, pita or tortilla chips.